Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: 1 cup)

Flavor this cava-and-brandy-based sangria with blueberries, cherries, raspberries, strawberries, nectarine, and apricot nectar for a sweet summer cocktail that tastes as good as it looks.

How to Make It

Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.

Chef's Notes

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Also appeared in: Cooking Light, June, 2008

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